for 4 people

Capers

1 ½ tbsp	olive oil
2 tbsp	capers, draind, dabbed dry

Vinaigrette

2	pink grapefruit
2 tbsp	olive oil
1	shallot, finely chopped
¼ tsp	salt

To serve

250 g	salmon fillets (sushi quality), thinly sliced
a little	sea salt
2 sprig	dill

How it's done

Capers

Heat the oil in a small pan. Add the capers, fry for approx. 4 mins. until crispy. Remove and drain on paper towels.

Vinaigrette

Slice off the top and bottom of the grapefruit, then peel all round the fruit down to the flesh. Using a sharp knife, cut out the segments between the white membranes. Collect the resulting juice in a small bowl (approx. 2½ tbsp). Add the oil and shallot to the juice, mix well, season with salt.

To serve

Arrange the salmon fillet and grapefruit segments alternately on a platter. Drizzle with vinaigrette, tear the dill, scatter with capers and fleur de sel.

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